Sounds good I like to make lasagna with Italian sausage rather than ground beef, so there's an option.

Yes, I use sausage alot. But it would not work in this particular dish. The bold flavor of the sausage would be an inbalance to the other bright ingredients. It's hard to explain unless you ate it. The only thing I think I would consider is swapping the beef for eggplant to accomodate a vegetarian.

I made it again last night and came up with another option. Mix in a little chopped spinach to the ricotta or have a very thin layer under the ricotta. I think it would add another level of freshness to it.

I have enough leftovers for one...maybe two more. I'll take some pics for ya.

Thanks Jill, I hope you like it. I'll try either tonight or over the weekend to get some pics.

Just fry the wontons for about 10-15 seconds per side. You'll see all these bubbles on them, don't worry about that. Just don't make them too crispy. Just enough that when you hold the edge with tongs, they don't flop down. Rest them on paper towels.